Ingredients
FILLING
1 1/2 lb firm tofu
1/4 cup flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp oil
1 1/2 cup onion, chopped.
1 cup carrots, sliced
1 cup celery, sliced water
1 cup peas, fresh or frozen
GRAVY
3 tbsp margerine
4 cup mushrooms, sliced
1/4 cup whole wheat flour
1 tsp salt
1 tsp sage
1 tsp garlic powder
1/2 tsp thyme
1/2 tsp paprika
1/4 tsp black pepper to: water
CRUST
1 1/2 cup whole wheat pastry flour
1/2 cup wheat germ
1/2 tsp salt
1/2 cup margerine cold water
Directions
Cut the tofu into 1/2" cubes. Mix the flour, salt, pepper and garlic
powder. Add the tofu cubes and toss till coated. Saute in a large
skillet with the 2 tablespoons oil. When tofu is golden and crisp,
stir in the chopped onion. Continue cooking 3 minutes, then add the
carrots, celery, peas, and water. Cover the pan and cook over medium
heat. Stir gently, every minute or so, till the carrots are just
tender. Remove from heat and stir in:
Melt margerine in a large saucepan, then add the sliced mushrooms.
Cover pan and saute over medium heat till mushrooms are soft. Stir in
flour and seasonings and cook over low heat 2 to 3 minutes. Whisk in
water and simmer, uncovered, till gravy is thickened - about 10
minutes. Mix half the gravy into the tofu and vegetables. Set
remainder aside.
For CRUST: Combine flour, wheat germ, and salt and stir to mix. Cut in
margerine till mixture resembles coarse cornmeal. Add cold water all
at once and stir just enough to form dough into a ball. Divide in
half and roll first half out on a floured surface. Place in a
10-inch pie plate. Roll out remaining half of dough and set aside.
Spread tofu and vegetable mixture into the dough-lined dish (this was
too much for my 9 inch casserole dish. Since it didn't fit, I reserved
something like 1 1/2 to 2 cups as a topping for when it was cooked,
as a sortof makeshift gravy. Using a larger pan would probably work
as well, if not better).. Pour remaining gravy over top and cover
with top crust. Fold edges of top and bottom crusts together and
pinch to form edge. Cut 4 to 6 1-inch slits in top crust to allow
steam to escape (my method is to just flatten pieces of dough and
place over pie. Where the pieces overlap there is usually a gap of
some sort for steam and juices to bubble through). Bake in a
preheated 400 degree oven for 20 minutes. Reduce heat to 350, and
bake an additional 20 to 30 minutes, till crust is nicely browned.
Hints: If there is way too much gravy for you to fit in your
casserole pan, leave out the excess and serve over individual pieces
as you serve it.
(serves 8 to 10)
This is from Karen Davis' cookbook A Poultryless "Poultry" Potpourri,
from United Poultry Concerns (contact Karen Davis at (301) 948-2406).
From: tara@starburst.umd.edu (Tara McDermott)
Servings: 10 servings
Priscilla's Tofu Pot Pie: Recipe brought to you by Recipe Ideas
Categories: Casserole; Dessert; Pie; Tofu; Vegetable
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into history, certainly as far as ancient Egypt, and possibly even further than that. However, in the main part, these early recipes were just very basic pictorial recipes for food preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history are a few tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius wrote a collection of documents describing recipes cooked by his fellow Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the chefs of Roman times used a good variety of spices and herbs, including some familiar names such as bay, rue and parsley. Moving our culinary historical trip onwards, we find a couple of interesting recipe books which were published in the 1300s : a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these are not about the indian food that is served today, but instead descriptions of the types of food on the menues of the nobility of the time. In the 15th century, people returning from the crusades brought back many foods and spices from the Middle-East, including spices such as parsley, basil and rosemary. These new spices and herbs prompted an increase in recipe publications, the majority of which are now in academic collections. When we get to the 1900s, cookbooks are in high demand, as a result of increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Priscilla's Tofu Pot Pie_ recipe.
